White Chicken Chile
Elizabeth Erhardt
ingredients
- 1 tablespoon olive oil
- 1 1/2 cups onion, coarsely chopped
- 2 cloves garlic, minced
- 1 bunch celery, cut 1/2 inch thick
- 4 ounces canned mild green chilies, drained
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, optional
- 1/4 teaspoon salt
- 3 cups chicken broth
- 2 cans large white beans, rinsed and drained
- 2 cups chicken, shredded
- 1/4 cup cilantro, coarsely chopped, optional
- 1/2 cup monterey jack cheese, shredded, optional
directions
- 1
Heat oil in a large kettle. Add onion, celery and garlic-saute for 5 minutes or until onion is clear.
- 2
Add green chilies, cumin, oregano, cayenne and salt-cook 1 minute.
- 3
Stir in broth, beans and cooked chicken. Bring to a boil; reduce heat and simmer, uncovered 20-25 minutes or until slightly thickened.
- 4
Stir in cilantro (optional). Thicken with corn starch and water mixture if desired. Top with shredded cheese to serve (optional).
notes
Serve with rice or barley
Source: Food Writer's Favorite Entrees
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